Begin by baking the cornbread muffins and biscuits, allowing them to cool completely. For optimal texture, let them sit out uncovered for up to two days, ensuring they dry out well.

In a medium saucepan, heat about 2 cups of low-sodium chicken stock over medium heat until it reaches a gentle simmer. Add 1 cup of finely chopped celery and 1 medium finely diced onion, cooking them for approximately 5-7 minutes until they soften.

Once the cornbread and biscuits are sufficiently dried out, transfer them to a large mixing bowl and crumble them into fine pieces.

Gradually pour the simmered broth mixture over the crumbled bread, stirring gently with a wooden spoon until it resembles moist oatmeal.

Sprinkle in salt and poultry seasoning while mixing continuously, adjusting the amounts to your flavor preference.

Crack two eggs into the mixture and stir until fully incorporated for binding.

Pour the dressing mixture into a greased 9x13-inch casserole dish, smoothing the top with a spoon. Bake for 30-40 minutes until golden brown.

After baking, allow the dressing to cool for about 10 minutes before serving.